Murgues farcides amb carn de Porc
500 g morels, large 1 botifarra raw/pork sausage meat 50 g olive oil 20 g butter 10 g pine nuts 10 g raisins 10 cl brandy Salt Pepper
Fry sausage meat, pine nuts and raisins in half the oil, season with salt and pepper, and splash with brandy. Leave to cool.
Fill morels with the stuffing.
Place in ovenproof dish greased with the butter, drizzle with remaining oil and bake in 175°C for 20 minutes.
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